Cazuela de Elsa
Updated October 9, 2023
- Total Time
- 42 minutes
- Prep Time
- 20 minutes
- Cook Time
- 22 minutes
- Rating
- Comments
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Ingredients
½ pound carrots (about 2 small), trimmed, scraped, halved lengthwise and cut into 2-inch lengths
¼ pound yellow onions (1 medium-size), peeled and cut into 1-inch wedges
½ pound sweet potatoes (2 small), peeled and sliced ¼-inch thick
1 chicken, 2 ½ pounds, cut into serving pieces
6 cloves garlic, peeled and smashed
1 tablespoon kosher salt
2 ½ cups water
⅓ pound tomatoes (2 medium-size), cored and cut into 2-inch cubes
1 large green bell pepper, stemmed, seeded, deribbed and cut into 2-inch pieces
2 ears fresh corn, shucked and cut across into 2-inch-wide rounds
¼ cup (packed) fresh coriander leaves, minced
Freshly ground black pepper
Nutritional analysis per serving (4 to 6 servings)
24 grams carbs; 142 milligrams cholesterol; 509 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 29 grams fat; 4 grams fiber; 1134 milligrams sodium; 38 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a glass or ceramic dish (14 by 11 by 2 inches), combine carrots, onions and sweet potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent 5 minutes.
- Step 2
Uncover carefully. Add chicken, garlic, salt and water. Arrange chicken pieces so they do not touch. Cover tightly with microwave plastic wrap. Cook at 100 percent 10 minutes.
- Step 3
Uncover carefully and stir, pushing chicken pieces from center of dish toward the outside, and pieces from the outside toward the center. Turn each piece over.
- Step 4
Scatter tomatoes, green pepper, corn and coriander over chicken. Cover tightly and cook at 100 percent 7 minutes. Uncover and season to taste with peppe
Private Notes